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Antimicrobial activity of disinfectants commonly used in the food industry in Mexico

Maricarmen Iñiguez-Moreno1, María Guadalupe Avila-Novoa1, Elizabeth Iñiguez-Moreno1

  • 1Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico.

Journal of Global Antimicrobial Resistance
|July 23, 2017
PubMed
Abstract

Insights

This study evaluated 15 common food industry disinfectants in Mexico. Most disinfectants effectively reduced microorganisms, but minimum inhibitory concentration (MIC) varied with exposure time and specific bacteria.

Area of Science:

  • Food safety microbiology
  • Antimicrobial efficacy testing
  • Industrial hygiene

Background:

  • Disinfectants are crucial for controlling microorganisms in food processing.
  • Optimizing disinfectant concentration and application is vital for effective microbial control.
  • Understanding disinfectant activity against various foodborne pathogens is essential.

Purpose of the Study:

  • To determine the effectiveness of 15 common food industry disinfectants.
  • To establish the minimum inhibitory concentration (MIC) for these disinfectants.
  • To assess disinfectant performance against key foodborne microorganisms in Mexico.

Main Methods:

  • Antimicrobial activity determined using AOAC methods.
  • Minimum inhibitory concentration (MIC) determined using CLSI guidelines.
  • Testing conducted with approved microbial strains relevant to food safety.

Main Results:

  • Most disinfectants achieved a ≥5 Log10 reduction (99.999%) of microorganisms within 30 seconds.
  • Pseudomonas aeruginosa ATCC 15442 showed 99.999% reduction with all tested disinfectants.
  • Minimum inhibitory concentration (MIC) values were influenced by contact time, with higher concentrations needed at shorter exposure durations (5 min vs. 10-15 min).

Conclusions:

  • Disinfectants demonstrated bactericidal activity against at least three of six tested microorganisms at recommended concentrations.
  • Exposure time significantly impacts minimum inhibitory concentration (MIC) values.
  • Findings provide a better understanding for optimizing disinfectant use in food processing environments.
Keywords:
DisinfectantsMicrobicidal efficacy testMinimum inhibitory concentration

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